| 不同蛋黄组分对蛋黄风味的影响 |
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| 引用本文： | 冯月超,刘美玉,任发政,石波.不同蛋黄组分对蛋黄风味的影响[J].食品科学,2006,27(12):58-62. |
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| 作者姓名： | 冯月超 刘美玉 任发政 石波 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院； 中国农业科学院饲料研究所 北京100083北京市理化分析测试中心； 北京100089； 北京100083河北工程学院食品科学系； |
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| 基金项目： | 北京市自然科学基金资助项目（6042012） |
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| 摘 要： | 采用有机溶剂萃取法将新鲜蛋黄分成非脂成分、非极性脂成分和极性脂成分三个部分,感官分析结合GC-MS鉴定,研究了不同部分对蛋黄风味的贡献。结果表明蛋黄的特征香味是由蛋黄中的极性脂成分与非脂成分共同作用产生的;非极性脂成分对蛋黄的风味贡献不大;美拉德反应与脂肪氧化反应的共同作用是产生蛋黄特征风味的主要途径。
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| 关 键 词： | 蛋黄 挥发性风味物质 GC-MS 感官分析 |
| 文章编号： | 1002-6630（2006）12-0058-05 |
| 收稿时间： | 2006-07-20 |
| 修稿时间： | 2006-07-20 |
Effect of Different Components of Egg Yolk on Flavor of Egg Yolk |
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| FENG Yue-chao,LIU Mei-yu,REN Fa-zheng,SHI Bo.Effect of Different Components of Egg Yolk on Flavor of Egg Yolk[J].Food Science,2006,27(12):58-62. |
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| Authors: | FENG Yue-chao LIU Mei-yu REN Fa-zheng SHI Bo |
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| Affiliation: | 1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Beijing Centre for Physical and Chemical Analysis, Beijing 100089, China 3.Department of Food Science, Hebei University of Engineering, Handan 056006, China; 4.Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China |
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| Abstract: | The fresh egg yolk was separated into three components by organic solvent: nonfat components, polar lipids and unpolar lipids. Sensory evaluation and GC-MS were used to study the flavor compounds of the heated three components and the assembled samples. The result showed that the characteristic flavor of egg yolk was produced by the polar lipids and nonfat components. Unpolar lipids in egg yolk has little contribution to the characteristic flavor. The interactional result between the Mallard reaction and the lipids oxidation was the main way that produced the characteristic flavor of egg yolk. |
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| Keywords: | egg yolk volatile flavor compounds GC-MS Sensory evaluation |
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